Do y'all have any tips for a first-timer on how not to fuck it up? I'm familiar with making a roux, but I've never gone all the way with turning it into a cheese sauce.
Catalog thumbnail makes it look like there's in American flag sticking out of that.
Ian Edwards
- cook medium shells a little before al dente - make a roux - add cream and cheeses to the roux - heat till homogeneous and starting to thicken - mix in shells - put in an oven casserole tray and top with seasoned bread crumbs mixed with butter - bake at 400f till breadcrumbs are as browned as you like them - let cool then eat
I thought that too. The recipe I linked has a section on that too. I don't think I have time for that at this point.
It will still be good without it. >cream I thought you're supposed to use milk.
I am going to be using cheddar and gruyere.
Chase Murphy
>I'm familiar with making a roux, but I've never gone all the way with turning it into a cheese sauce
you mean... by adding some cheese to it
it's not rocket surgery
Kayden Morgan
Well, I've read stories here of people fucking it up and the sauce coming out grainy. I don't want that. I have a bit of a reputation as the "food guy" in my family and it will be really embarrassing if I fuck this up.
Carson James
sodium citrate
Gabriel Williams
>Christmas >Mac n cheezus Enjoy your feats
Elijah Young
Fuuuck, I don't have time to get it in time for Christmas. I should have planned this earlier.
Jackson Reed
just use velveeta and butter and bacon and bacon grease
Eli King
any other tips to help with this that don't involve that sodium citrate stuff?
Isaiah James
>I thought you're supposed to use milk.
More fat more flavor - is the general rule, but if you have milk and don't feel like buying cream then you can definitely use it.
Carson Morgan
...
Carter Scott
I am not going to use fucking Velveeta, REEEEEEE
Robert Morris
>doesn't know how to make mac'n cheese >known as the food guy
Is your family dead or retarded
Lucas Price
I've made a similar recipe before, it's pretty easy. The one tip I have is don't overfill the baking pan or let any macaroni stick out of the cheese sauce as that macaroni will get dried out and gross.
>grainy sauce dunno, never happened to me. Make sure all the cheese melts, I guess?
Justin Hernandez
I'll be honest. They've just seen me browsing this board so they think I'm some food expert when really I mostly just fucks with fast food and other garbage threads.
Dominic Rivera
>The one tip I have is don't overfill the baking pan or let any macaroni stick out of the cheese sauce as that macaroni will get dried out and gross. Good tip, thanks.
Dominic Hall
I'll help you out opie; the sauce will usually only turn out grainy if you -mess up the proportions of roux vs cream -over or undercook the roux -too quickly or too slowly add/mix the cream Research heavily how to correctly cook a roux, ensure your temp control is good, add the cream slowly. Watch videos on Bechamel sauce (this is the roux and cream, when you add cheese, it is Mornay sauce). Consider making a few trial runs at the bechamel sauce to ensure you can correctly cook it., since its just roux and cream it isnt too expensive to trial and error a few times.
Adding the cheese is pretty simple as it's just slowly adding and mixing it in so don't worry about that part too much.
Colton Bailey
MSG is good for adding flavor if you don't overuse it. Also, consider what spices you want to add in the final phase with the cheese. I usually just use salt, pepper, and ground mustard, but consider your family's tastes.
Nathan Rodriguez
Awesome, thanks a lot man.
Ryan Fisher
>I usually just use salt, pepper, and ground mustard, but consider your family's tastes. Pretty much what this recipe calls for. And a splash of Frank's red hot.
Ryan Lopez
Once you can make a mornay sauce, then you can make a Kentucky hot brown too.
Jack Collins
A good tip depending on the flavor profile you want, you can cook some chopped up bacon to render the fat, reserve the bacon, and use the bacon day to start your roux, adding butter if you need more fat. Then you can add the bacon back in once you've finished the sauce. Shallots and/or mushrooms also make a great addition to mac and cheese.